Heat oven to 350ºF.
Remove tortillas from refrigerator. In medium saucepan, melt margarine;
sauté onion and garlic in margarine until tender. Stir in 1/2
of the olives (reserve other half for topping), green chilies, sour
cream and soup; mix well. Set aside 3/4 C. of the soup mixture. To
remaining sauce in pan, stir in chicken and 1/2 C. of cheese.
Warm tortillas as directed on pkg., Fill tortillas with chicken mixture;
roll up. Place, seam-side-down, in ungreased 2 quart baking dish.
In small bowl, combine reserved 3/4 C. soup mixture and milk; spoon
over tortillas. Bake 30-35 minutes or until bubbly. To serve, sprinkle
with
remaining cheese and black olives.
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